Best Crispy Baby Potatoes with Pesto Salsa and Mozzarella 🥔🧄 | Easy Fast Oven Recipe!

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Cut 3 asparagus spears, 20 g dill, 20 g chives, 30 g coriander, and 30 g basil into small pieces.

Put everything into a blender.

Add 20 g of cashew nuts, 20 g of Parmigiano Reggiano, 10 g of chili flakes, and 2 cloves of garlic to the blender.

Pour in 220 ml of olive oil and season with salt and pepper to taste.

Blend everything at medium speed until well combined.

In a bowl, add 1 kilo of baby potatoes and half of the pesto-style salsa.

Mix everything thoroughly to coat the potatoes with the salsa.

Spread the potatoes onto a baking tray and season with salt and pepper.

Bake in the oven at 200°C for 30–35 minutes.

Transfer the potatoes back into a bowl and add a few basil leaves and grated Parmesan.

Pour in the second half of the pesto-style salsa and add mozzarella.

Mix well to combine everything.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens